Rosemary Vegetable Muffin Recipe

Rosemary Vegetable Muffin

Muffins often have a reputation of being on the unhealthy spectrum of food, but not this one! Meet Naturel Rosemary Vegetable Muffin, a healthy snack with a hint of rosemary and complete with greens.

Ingredients

Serves: 12

Preparation time: 15 minutes

Cooking time: 35 minutes

Ingredients

For baked vegetables:

1 tsp Naturel Rosemary Flavoured Extra Virgin Olive Oil

½ pc carrot, diced

60g green peas

200g fresh white button mushroom, diced

For batter :

60ml Naturel Rosemary Flavoured Extra Virgin Olive Oil

40g Naturel Olive Spread

250g plain flour

12g baking powder

½ tsp sea salt

2 eggs

120ml cooking cream

120ml low-fat milk

½ tbsp lemon zest

Cooking Method

Pre-heat the oven to 200°C.
Add carrot, peas and mushroom onto a baking tray. Brush the vegetables with 1tsp of Naturel Rosemary Flavoured Extra Virgin Olive Oil and bake for 5 minutes. Once done, transfer the baked vegetables into a bowl. Set aside and to let it cool down.
To create the first mixture, add flour, baking powder and salt into a sieve. Sieve the dry mixture and set aside.
To create the second mixture, Combine the eggs, cooking cream, low-fat milk, Naturel Rosemary Flavoured Olive Oil, Naturel Olive Spread and lemon zest into a medium size mixing bowl. Stir the mixture gently with a whisk, to combine them well.
Add the first mixture over the second mixture (that is in the medium-size mixing bowl). Fold gently to create batter-like texture.
Add the baked vegetables and fold again to combine all the ingredients together.
Scoop the mixture into muffin cases. Each muffin case should be 2/3 filled. Bake in the oven for 30-35 minutes
Insert a toothpick into the muffins. If it comes out clean and dry, your muffins are ready!
Enjoy your rosemary flavoured olive oil vegetable muffin with a cup of tea for the perfect tea break!